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I’m always experimenting with microwave dessert recipes, and this healthy microwave protein brownie is my latest creation. It’s gooey, chocolatey, and only takes a few minutes to complete. Not too mention, it has 25g of protein!
Macro Breakdown & Calories
- Calories: 250
- Carbohydrates: 21 g
- Protein: 25g
- Fat: 7 g
In this recipe, eggs are used as a leavening agent to add structure and stability to the brownie, and to bind other ingredients together. If you don’t want to use eggs, you can use ground flaxseed mixed with water (1:3 ratio).
You can substitute any type of milk for almond milk, but almond milk will make the brownie dairy-free.
Maple syrup is a natural sweetener lower on the glycemic index than refined sugar (i.e. it won’t give you as much of a ‘sugar crash’ than sugar). You can substitute honey or agave nectar for maple syrup if you want.
Chocolate Protein Powder
Chocolate protein powder is the star player in this recipe. I use the whey protein powder from Transparent Labs because it has the best texture and is easiest to bake with it. You can use plant-based protein powder if you want too (like Orgain Chocolate Vegan Protein Powder). Just make sure it’s a chocolate flavor!
Cocoa powder is what gives this brownie its chocolate flavor. Dutch cocoa powder is treated with an alkali, which makes it darker in color and milder in flavor. You can use natural or dutch cocoa powder.
Baking powder is a leavening agent that helps the brownie to rise. Even though you only need a tiny bit, it’s essential to include it!
Chocolate chips are optional, but they make the brownie extra chocolatey and delicious. You can use any type of chocolate chip or even chopped-up chocolate bars.
How To Make Simple Microwave Protein Brownie
Mix wet egg, maple syrup, and almond milk in a small bowl. You can also combine your ingredients directly in a mug, but I find it easiest to ensure everything is well mixed when you use a bowl first.
Add the protein powder, baking powder, and cocoa powder, and mix until there are no lumps.
Transfer to a mug and gently fold in the chocolate chips.
Microwave for 60-90 seconds. Let cool for 1-2 minutes, and enjoy!
Change the Flavor
- You can add other mix-ins to this brownie to change it up. Add some chopped nuts, mini M&M’s, dried fruit, or even a spoonful of peanut butter.
- To make this brownie vegan, simply substitute the egg for a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water), and use dairy-free chocolate chips.
How To Store & Meal Prep:
This brownie is best when it’s fresh, and I wouldn’t recommend storing it.
For meal prep, you can combine the dry ingredients in an airtight container and mix them with the wet ingredients when ready to eat.
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About The Author
Kelsey Butler is a Registered Dietitian Nutritionist with a Master’s in Nutrition Sciences. She is an expert in nutrition research, coaching, content creation, and recipe development. Kelsey takes a mindful approach towards health and values building relationships with all foods. She understands the importance of providing recipes that anyone can enjoy, no matter their dietary needs. When she’s not focusing on nutrition, Kelsey has a passion for cooking, the outdoors, running, and travel.